These compounds are both soluble in water and have high fermentability in the colon. (silverhydra.com)
In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). (whfoods.com)
1.036 ppg gravity contribution, 4 - 5 SRM, excellent fermentability, and authentic English character - grainy, bready, and slightly nutty. (northernbrewer.com)